Carrageenan Free Classic Almond Flour Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven knowing exactly what went into it. Many store-bought breads and even some specialty loaves rely on additives and thickeners that can be hard to spot on a label, so baking from scratch is often the cleanest route. This loaf keeps things beautifully simple — blanched almond flour, eggs, butter, a touch of apple cider vinegar, and a hint of honey are all it takes to build real structure and flavor. The vinegar reacts with the baking soda to give the crumb a gentle lift, while the eggs bind everything together into a dense, moist, sliceable loaf. It bakes up with a deep golden crust and a tender interior that firms perfectly as it cools, so patience before slicing is genuinely rewarded. Whether you're toasting it for breakfast or layering it up for a sandwich, this is the kind of homemade bread that earns a permanent spot in your weekly rotation.
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Learn more →Ingredients
10 servings
- 3 cups blanched almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 4 large eggs
- ¼ cup unsalted butter, melted and cooled
- 1 tbsp apple cider vinegar
- 1 tsp honey
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
- 2
Whisk together the almond flour, baking powder, baking soda, and salt in a large mixing bowl until evenly combined with no visible lumps.
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